# Pell each eggplant alternating strips, let them stand in salt water for half an hour.
# Slice the onions into fine half circles, slice the garlic cloves, and dice the tomatoes.
# Remove the eggplants from the salt water, wash and dry.
# Place in a large pot without cutting them.
# Add sliced and kneaded with some salt for a while onion, garlic, tomato, olive oil, salt, sugar and finally hot water.
# Cook until the aubergines soften.
# Make holes in the eggplants by the help of a fork, and place the cooked mixture in it.
# Cook the eggplants after filling them for about 10 more minutes.
# Serve warm or hot.
Note: There are some alternative ways for cooking this meal, but this one is the most healthful.
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